Father's day barbecue: delicious dishes for dad: each month, culinary artist Chef Greg Wenger dishes up exclusive recipes for BN readers

Father's Day originated when Senora Smart Dodd was listening to a Mother's Day sermon in Spokane, Washington, in 1909. Her mother had died young, and it was her father, William Smart, who raised her and her five siblings. Since her dad had been born in June, she proposed celebrating Father's Day in June of 1910. President Calvin Coolidge supported the idea in 1924, but it wasn't until 1966 that President Lyndon Johnson officially established Father's Day.

My father loved his barbecue, hr this issue, you'll find some fun recipes and health tips, created just for Dad.

Grilled Rosemary
Chicken Breast

SERVES 4

Chicken is a healthful option
when it comes to grilling meat. A
skinless chicken breast can be
35-75 percent leaner than
trimmed beef, depending on the
cut. Make sure to remove all the
skin and fat before cooking. I prefer
the 4- to 6-oz. portion size. This
way I tend to eat more fruits and
vegetables.

4 4-oz. boneless, skinless
  chicken breasts
1 Tbs. olive oil
1 Tbs. chopped fresh rosemary
1 Tbs. minced fresh garlic
1 tsp. cracked black pepper
1 tsp. seasoning salt

1. Place chicken breasts between
two pieces of plastic wrap or plastic
bags. With a meat mallet or rolling
pin, gently pound the chicken to 1/4-inch
thick.

2. Brush each breast with olive oil.
Divide and sprinkle remaining
ingredients over each breast. Press
all ingredients into the chicken, and
cover with plastic wrap. Refrigerate
at least 1 hour, or until ready to grill.

3. Grill chicken over hot fire for 3
minutes on each side. Chicken will
cook fast because it is so thin. Serve
with the other grilled items in this
issue, or make a nice sandwich.

PER SERVING: 164 CAL; 26.5G PROT; 5C TOTAL
FAT (1G SAT. FAT); 2G CARB; 66MG CHOL;
417MG SOD; 0.6G FIBER; 0G SUGARS

Halibut in a Pouch

SERVES 4

You can use any kind offish for this
recipe, and it will be delicious. By
adding carrots and peppers, you are
adding natural vitamins to your
diet, and the beans are a good
source of fiber. This is a great way
to cook fresh fish if you are at a barbecue
or even out camping.

  4 6-oz. halibut filets
  1 Tbs. virgin olive oil
1/4 cup chopped green onions
  1 cup julienned roasted red peppers
  8 oz. julienned carrots
  2 Tbs. fresh lemon zest
  8 oz. julienned fennel bulb
  1 cup cooked cannellini beans
  1 tsp. salt
1/2 tsp. black pepper
  2 oz. sherry

1. Cut heavy duty foil into 4 10x12-inch
pieces. Brush each piece with
olive oil. Place 1 filet of halibut on
bottom quarter of foil.

2. Place green onions on top of halibut.
Cover onions with red peppers.
Repeat with carrots, lemon
zest, fennel and beans.

3. Fold a 1/4-inch rim on the bottom
of foil. Sprinkle salt and pepper over
vegetables. Pour 1/2 oz. of sherry, on
each pouch. Now fold top of the foil
to meet the bottom foil edge. At top
right-hand corner, roll foil inward
1/4-inch at a time all the way to the
left-hand corner. Each pouch
should look like a half moon.

4. Cook on high heat in a barbecue
or oven about 15 minutes.
The foil will puff from the steam
within. Reinove from heat, and
serve, carefully opening foil as
steam is hot.

PER SERVING: 864 CAL; 54G PROT; 43G TOTAL
FAT (6.2G SAT. FAT); 75G CARB; 100MG CHOL;
858MG SOD; 35G FIBER; 2.7G SUGARS

Eggplant and
Tomato Grillers

SERVES 4 30 MINUTES OR FEWER

Eggplant is very filling and has
almost no fat. It is great as a meal
on its own or as a side dish as it
will fill you up. Tomatoes are a
good source of vitamin C and
lycopene which helps to protect
against cancer.

1 1/2 lb. eggplant, peeled and cut
      into 8 1/2-inch slices
    2 Tbs. olive oil
    1 tsp. salt
  1/2 tsp. pepper
    1 large tomato cut into 4 slices
  1/8 lb. julienned fresh basil
  1/4 cup grated Parmesan cheese

1. Brush each piece of eggplant
with olive oil. Sprinkle with salt and
pepper.

2. Place a tomato slice on one eggplant
slice, and repeat with 3 more
slices. Divide basil, and put on the 4
tomatoes. Divide Parmesan, and
spread over each tomato, Top each
griller with the remaining four eggplant
slices.

3. Grill over medium heal 5 minutes.
Turn over and grill 5 minutes
more. Remove from heat and serve.

PER SERVING: 143 CAL; 5G PROT; 9G TOTAL FAT
(2G SAT. FAT): 13G CARB; 5.5MG CHOL; 684MG
SOD; 7.2G FIBER; 5.6G SUGARS

Yukon Gold and Baby Red
Potato Salad

SERVES 4

Approximately 35 billion pounds
of potatoes are grown in the
United States each year. That's
126 pounds per person! With the
skin left on, potatoes are a great
source of fiber. They're high in
potassium and vitamins [B.sub.6], and C.
By using olive oil and mustard, this
is a lighter version of the traditional
potato salad.

  1/2 lb. diced Yukon gold potatoes,
      skins on
  1/2 lb. diced red potatoes,
      skins on
  1/4 cup diced red onions
  1/4 cup diced celery
    2 Tbs. minced fresh chives
    1 Tbs. Dijon mustard
1 1/2 Tbs. virgin olive oil
    1 tsp. seasoning salt
  1/2 tsp. black pepper
  1/2 tsp. Worcestershire sauce

1. Cover diced potatoes with water
in a medium saucepot, and bring to
a boil.

2. Reduce heat, and simmer 12 to
15 minutes, or until potatoes are
just tender. Drain, and rinse with
cold water until cool.

3. Put all ingredients in a large mixing
bowl, and mix well. Adjust salt
and pepper to taste. Refrigerate
until ready to serve.

PER SERVING: 434 CAL; 6.2G PROT; 21.4G
TOTAL FAT (3.2G SAT. FAT); 57G CARB; 3MG
CHOL; 1,300MG SOD; 6.3G FIBER; 0.2G SUGARS

Peaches and Blueberries
in Foil

SERVES 4

What a great way to finish off this
barbecue. Peaches are good sources
of beta-carotene and vitamin C,
and blueberries contain powerful
antioxidants.

  4 ripe peaches
1/2 cup brown sugar
  1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 pint blueberries
  1 tsp. vanilla extract
  Fresh mint for garnish, optional
  Fresh cream for garnish, optional

1. Cut 4 sheets of heavy duty foil
into 8x12-inch pieces. Cut each
peach in half, and remove pit. Place
two peach halves on each foil piece,
cut side up.

2. Divide brown sugar equally, and
sprinkle over peaches. Repeat with
cinnamon and nutmeg.

3. Divide blueberries between
peaches, and place on top. Sprinkle
with vanilla extract.

4. Now fold foil up and around the
fruit, and close it to form a pouch.
Keep at room temperature until
ready to grill.

5. Grill over medium-high heat, 10
to 12 minutes, turning every 3 to 4
minutes. When opening, be careful
as steam is hot!

6. Place in serving dish. Add mint
or cream for garnish, if desired.

PER SERVING: 205 CAL; 2G PROT; 0.7G TOTAL
FAT (0.1G SAT. FAT); 51G GARB; 0MG CHOL;
11.5MG SOD; 4.1G FIBER; 46C; SUGARS

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